Pears are used for making jam, marmalade, and marshmallows. But the easiest way is to prepare pear compote for the winter. The drink turns out to be very aromatic and tasty, but almost colorless. To add color, you can use various additives, for example, plums or chokeberries. Here are several recipes for making pear compote.

Almost any variety of pear is suitable for making compote. The exception is winter varieties with thick skin; compote from such fruits will be tasteless.

For harvesting, you can use small-fruited varieties of pears; they are placed whole in jars. If the pears are large, then you need to cut the fruits into pieces and cut out the seed pods. The number of pears placed in jars is a matter of taste. If your family loves compote fruits, then you can fill the jars to the top, not packing the fruit too tightly. If your goal is to get a drink, then you need to fill the jars only a third.

Tip: Since pears are quite sweet fruits, the compote should be prepared with citric acid or lemon juice. You can solve this problem by adding sour fruits or berries to the pears.

You can prepare compote without sterilization; for this, the double pouring method is used:

• The first time, the jars are filled with boiling water and left for about 20 minutes. Then the water is poured into a saucepan, sugar and citric acid are added to it, and brought to a boil.

• The second time the jars are filled with boiling syrup, after which the container must be sealed hermetically.

Interesting facts: the ancient Greeks believed that pear was the best remedy for seasickness. They tried to take these fruits with them during sea voyages.

Pear compote for the winter - recipe for a 3 liter jar

The simplest version of compote is prepared only from pears. Here is a recipe for a 3 liter jar.

• 10-15 ripe pears;
• 200-250 gr. Sahara;
• 2.5 liters of water;
• 0.5 teaspoon of citric acid.

We sort out the fruits, wash them and cut them into slices, cutting out the seeds. Place the chopped pears in a saucepan, add sugar and citric acid, and pour in cold purified water.

Bring to a boil and cook for 15 minutes. During the cooking process, you can gently stir the fruit once. There is no need to stir frequently, otherwise the pear slices will fall apart.

We wash and sterilize the jars. Pour the compote into prepared jars so that the liquid fills the jar completely. Immediately roll up the lids. Turn the jars over and place them on the lids. We wrap the top of the jars with warm blankets. After a day, we remove the jars and put them into storage.

Fragrant compote with lemon

You don’t have to add citric acid to the compote, but prepare it with lemon, the drink will be even more aromatic.

• 1 kg of pears;
• 1 lemon;
• sugar at the rate of 250 gr. for a three-liter jar.

• 1 kg of pears;
• 1 kg plum;
• 2.5 liters of water;
• 300 gr. Sahara.

Wash the fruit well. We cut the plums with a knife along the groove, divide them in half and remove the seeds. Cut the pears into four parts, removing the seeds. Place plum halves and pear quarters in jars.

Fill the jars with boiling water and cover with lids. Let stand for 20 minutes. Then pour the water into the pan and add sugar. Bring to a boil. Pour the boiling syrup into the jars, filling the jars to the top. Close the jars with boiled lids.

With peaches

Another version of the sweet drink is prepared with the addition.

• 5 pears;
• 6-8 peaches;
• 2 liters of water;
• 250 gr. Sahara.

Scald the peaches with boiling water, cut them in half and remove the pits. Using a small knife, remove the skin from the peaches. Wash the pears well and cut into quarters, removing the seeds.

In three-liter jars, wash them well and scald them with boiling water. Place pear quarters in jars and place peach halves on top. Pour boiling water over and let stand for 20 minutes. Drain the water from the jars and boil, adding sugar to the water. Pour boiling syrup into the jars and immediately roll up the boiled lids.

Healthy drink with raspberries

Pear compote goes well with raspberries. The drink is not only tasty, but also very healthy. It can be used as an antipyretic for colds. For a liter jar.

• 1 large pear;
• 100 gr. raspberries;
• 200 gr. Sahara.

We sort through the raspberries and discard the spoiled ones. Pour water into a large bowl and place the berries in it, stirring gently. You should not rinse delicate berries under running water; they may become wrinkled. Place the berries on a clean, dry dish and let dry.

Pour raspberries into the bottom of clean jars. Wash the pear and cut into small slices. There is no need to cut off the skin, but the seeds must be cut out.

Advice! Pears for making compote should not be overripe; you should choose fruits with dense pulp.

Place sugar in a jar and pour boiling water. Cover the jars with lids and sterilize the jar in boiling water for 15 minutes. Then we take out the jar and roll it up tightly with a tin lid.

; ;

• Ingredients:
Pears - 2 kilograms
Water - 4 liters
Sugar - 320 grams
Lemon - 2 pieces
Cinnamon - 2 pieces

Total number of servings: 8

On cold winter days, you just want to return home as soon as possible and enjoy something tasty, warm and at the same time reminiscent of warm summer days. And, of course, homemade compote made from juicy summer fruits is best suited for this. After all, such a compote is aromatic and healthy in itself. And if you try to add a cinnamon stick to it, you will get a simply unique taste! According to this recipe, we suggest you prepare pear compote without sterilization at all, but with the addition of a small amount of cinnamon and lemon juice. If you add ground cinnamon, the taste will not change, but the compote will turn out cloudy. Well, are you ready to get acquainted with the details of how you can quickly prepare a delicious pear compote for the winter with cinnamon.

Cooking method:

2. Cook the syrup. To do this, take water, add sugar and boil.

3. Place 0.5 cinnamon sticks at the bottom of each jar. Place the pears up to the hangers of the jars. Fill with hot syrup.

4. Cover the jars with lids and let stand for about 10 minutes. Pour the syrup into a saucepan, bring to a boil, and pour in the pears again. Leave for 10 minutes.

5. Pour in the syrup again, add lemon juice, bring to a boil, pour in the pears to the very top of the jar. If there is not enough syrup, add boiling water. Roll up the lids and leave to cool. Store in a cool place.

We are waiting for the winter days and trying it!

Bon appetit!

The process of preparing for the cold season begins with the appearance of the first fresh vegetables and fruits on the market and in the store. It lasts until late autumn. Nowadays housewives put almost everything in jars: fruits, vegetables, berries and mushrooms. One of the cheap, but at the same time tasty, recipes is pear compote for the winter. We offer several simple and original recipes for this drink.

It's the end of August, and this is the time to go to the market for ripe fruits. Prices have already dropped slightly at this time of year, and the range of varieties is the largest of the year.

To prepare compote, you can use fruits of any variety, with the exception of winter pears, which are collected while still “green” for long-term storage. The fruits can be any size (if they are too large, just cut them into slices).

Housewives often prepare this drink by combining them with other fruits or aromatic spices. This gives the drink a zest.

Preparing pears for the start of the process

The very beginning of preparing compote is peeling and cutting the fruit. If garden pears (especially hard, green varieties) have thick skins, it is best to carefully cut them off. Otherwise, the compote is made from the fruits in their peels. After peeling, cut out the core with seeds and stalks.

Attention! Pears tend to darken quickly, therefore, when preparing large quantities of these fruits, keep the peeled parts in a weak solution of citric acid (parameters: 1 liter of water per 1 gram of citric acid).

You can brew it with a large amount of fruit in a jar, or with a small one (for those who like the drink). The amount of added sugar will depend on the number of fruits in the compote.

Recipes for making pear compote at home

Each housewife has her own recipe for making the drink. Let's look at some of the most interesting types of pear compote that are prepared at home.

A simple way for the winter

The simplest option is considered to be a recipe that requires only two ingredients for a 3-liter jar of water:

1. A glass of sugar.
2. Pears (1 kilogram).

We prepare the pears for seaming, as indicated above, and put them in jars. Then pour boiling water over them and leave for half an hour. The infused water is used to prepare sugar syrup. To do this, add sugar to the water and cook until it boils and the sugar is completely dissolved in the water. After the water has boiled, leave the syrup to simmer over low heat for another five minutes.

We pour this syrup over the fruit and close it with a metal lid. The resulting compote is covered with a blanket and left for 24 hours.

Without sterilization

Sterilizing jars is a troublesome task, so we offer a recipe for a drink that can be rolled into jars without prior sterilization.

To prepare you will need:

1. Pears (1 kilogram).
2. Sugar (0.1 kilogram).
3. Water (2 liters).
4. Citric acid (4 grams).

When choosing pears, try to keep them whole.

Peeled and chopped fruits are cooked in a saucepan until boiling and placed in a jar. Citric acid and sugar are added to the decoction. Stir until they dissolve in the water and bring to a boil. All that remains is to pour the syrup over the fruit, and then roll it up and cover it with a warm blanket.

From whole pears

Firm, whole fruits make an excellent compote. Ingredients:

• four kilograms of pears;
• one lemon;
• teaspoon of citric acid;
• a glass of sugar per 1 liter of syrup.

Before placing the fruits in the pan, rinse them thoroughly under the tap. Then boil a pot of water and pour it over the fruit. You need to cook them for 10 to 20 minutes (depending on size).

Wash and rinse jars and lids in boiling water before sealing.

Carefully place the fruits in a jar and add a slice of lemon to each. Then we prepare the syrup using the water in which the fruits were boiled (add a spoonful of sugar for each liter of water). When the syrup has boiled, pour it into a jar with pears.

It remains to sterilize for 15 minutes and close with lids.

With citric acid

The main difference in how to make compote with the addition of citric acid is that the fruits are poured with boiling water three times.

1. After placing the fruits in the jar. Leave them for 10 minutes, drain the water, and boil.
2. Pour in again for 10 minutes, then return the water to the pan, add one and a half tablespoons of sugar and a sprig of mint and boil again.
3. Fill the jar with syrup for the last time and add a teaspoon of citric acid.

All that remains is to cover the compote with a blanket and let it brew for a day.

From wild pear

The fruits of wild pears also make an appetizing drink. The recipe for making it is simple:

1. Fill a jar (pre-sterilized) with small fruits so that they occupy approximately two-thirds of its volume (approximately 1.5 kilograms).
2. Bring water to a boil in a separate pan and pour it into the jar of fruit. Leave for 10 minutes.
3. Pour over the fruits and add 4 grams. Citric acid, as well as 0.3 kilograms of sugar (refined sugar). Boil for 2-3 minutes and you are ready to roll.

After the jars have cooled, it is advisable to wrap them in warm cloth.

From Severyanka pears

Severyanka is a specific variety. The fruits are sweet and juicy, but highly susceptible to rotting. Therefore, compote is rarely made from such fruits. But advice still exists.

The main thing is to thoroughly wash, cut the fruits and remove the core. Before closing the Severyanka compote, drain the syrup three times and boil it.

With mint

For housewives who want to make pear and mint compote, the recipe is simple. All steps involve cooking with the addition of citric acid, plus, on the third pour, add mint.

Cinnamon

The same advice and, if desired, cook compote with cinnamon. The only difference is that instead of mint, cinnamon is added. Some even combine the two.

With plums

Often other fruits are added to pear compote. We suggest you study the recipe with plums. You will need:

1. Two large pears (preferably Duchess).
2. One and a half liters of water.
3. 50 grams of granulated sugar.

Wash the pears and plums, cut them and add sugar. Fill with water, boil and then let stand for 20 minutes.

With lemon

Lemon is a fruit with which you can make any of the above drinks. It will go best with mint compote. You can also add thyme.

With apples

To prepare this drink, cut the apples into slices, add sugar and citric acid. Then add water and boil for about 10 minutes.

We prepare pear compote in the same way.

All that remains is to mix everything and pour into jars.

With strawberry

This option is made according to the same principle, but with the addition of strawberries. Different fruits go well together, so you can add strawberries to the apple-pear mixture.

From Siberian pear

This variety is small in size and has a sour taste. Therefore, they are added whole to the compote and the taste is diluted with apples or other fruits.

When preparing the drink, be sure to sterilize the jars.

Compote of pears stuffed with rose hips

The rosehip option is not only tasty, but also extremely healthy. To prepare you will need:

• Pears (1.5-2 kilograms).
• Rose hips (one berry for each).
• Water.
• Sugar (tablespoon).
• Citric acid 2 grams.

Peel the pears and place them in water with citric acid. We remove the core of the fruit and put rose hips there. Sterilize the jars, add the fruit and fill with syrup.

Roll up the compote.

How to store compote

The best storage conditions for the drink are to keep it in the refrigerator. The optimal temperature is 2-14 degrees. Canned compote will be perfectly preserved on the balcony.

The main rule is to avoid direct sunlight, and the temperature should not exceed +20.

Hungry girl. 300 and below 300. Breakfasts, lunches and dinners Zakharova L. A.

Pear compote with cinnamon

Pear compote with cinnamon

Ingredients

3 pears, 1/4 teaspoon cinnamon, sugar.

Cooking method

Wash the pears, remove the core, cut into large slices, add 500 ml of water. Boil for 5 minutes over low heat. Add cinnamon, boil for another 5 minutes. Strain the compote, add sugar, bring to a boil, and cool.

Pear compote To prepare compote, you need pears with dense and juicy pulp. Ripe pears are unsuitable for compote because their pulp softens quickly and strongly. For compote, pears are harvested 10 days before ripeness. Depending on the size of the pear, you can preserve it

Pear compote Ingredients: ripe pears with dense pulp. Syrup: 650 g of water, 350 g of sugar per 1 liter of syrup. To prepare compote, wash the pears, remove the stalks, remove the skin with a thin cut, remove seeds, cut into slices, blanch at 0 .1% lemon solution

Pear compote To prepare the compote, select pears that are not completely ripe, but not too rough. The general rules for preparing pear compote are the same as apple compote. When cleaning, you need to carefully remove the core, as it contains rough, stony cells. If